This Easy Frittata Recipe Is Perfect for Brunch, Lunch, or Dinner

TIMEJanuary 11, 2022

Frittatas are like omelets, only easier to make—and they taste great hot, warm, or cold. This vegetable-packed version is spiked with Mediterranean flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado.

Epoch Times Photo
This dish is delicious served warm or cold. (Jacob Fox/TNS)

Spinach-Mushroom Frittata With Avocado Salad

Active Time: 45 minutes
Total Time: 55 minutes

Serves 4

For the Salad

  • 2 tablespoons lemon juice
  • 4 teaspoons olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 medium cucumber, cut into 1/2-inch chunks
  • 2 medium tomatoes, cut into 1/2-inch chunks
  • 1 ripe avocado, cubed
  • 2 tablespoons crumbled reduced-fat feta cheese

For the Frittata

  • 2 medium Yukon Gold potatoes, diced
  • 4 teaspoons olive oil, divided
  • 2 cups sliced mushrooms (5 ounces)
  • 1/4 teaspoon salt
  • 4 cups baby spinach (about 2 1/2 ounces), chopped
  • 4 scallions, thinly sliced (about 1/2 bunch)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground pepper
  • 6 large eggs
  • 1/2 cup nonfat cottage cheese

To prepare salad: Whisk lemon juice, oil, garlic, cumin, chili powder, salt, and pepper in a medium bowl. Add cucumber, tomatoes, and avocado. Toss gently to combine and set aside to let the flavors blend.

To prepare frittata: Place potatoes in a microwave-safe dish and cover with a vented plastic wrap or lid. Microwave on High for 2 minutes. Stir and microwave, covered, until just tender when pierced with a fork, 1 to 3 minutes more.

Meanwhile, heat 2 teaspoons oil in a medium nonstick or cast-iron skillet over medium-high heat. Add mushrooms, sprinkle with salt, and cook, stirring, until they release their liquid, about 3 minutes. Stir in spinach, scallions, thyme, and pepper; continue cooking until the spinach has wilted, 2 to 3 minutes more. Transfer to a plate to cool. Wipe out the pan.

Whisk eggs and cottage cheese in a large bowl. Add the cooled mushroom mixture and the potatoes; stir until well blended.

Add the remaining 2 teaspoons of oil to the pan and place over medium-high heat until it begins to shimmer. Quickly pour in the egg mixture. Cook, lifting the edges with a flexible heatproof spatula to allow uncooked egg from the middle to flow underneath until nearly set, about 3 minutes.

Cover the pan, reduce heat to low, and cook until the top is set and no liquid egg remains, 6 to 8 minutes.

To release the frittata from the pan, run the spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges. Sprinkle the avocado salad with feta and serve with the frittata.

Recipe nutrition per serving: 415 Calories, Total Fat: 25 g, Saturated Fat: 5 g, Cholesterol: 282 mg, Carbohydrates: 30 g, Fiber: 7 g, Total Sugars: 6 g, Protein: 19 g, Sodium: 620 mg, Potassium: 1041 mg, Iron: 3 mg, Folate: 116 mcg, Calcium: 145 mg, Vitamin A: 2700 IU, Vitamin C: 35 mg.

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